Patrick Oconnell
There is no clear consensus on whether Swiss cheese should be capitalized or not. Some sources argue that it should be written with a lowercase s, as the cheese itself does not originate from Switzerland and is instead a style of cheese resembling Swiss Emmentaler. Additionally, it is argued that Swiss is used as an adjective in this context, modifying the noun cheese. However, other sources, such as the Associated Press Stylebook, suggest capitalizing Swiss cheese. Ultimately, the capitalization of food names derived from proper nouns, like Swiss, remains a subject of debate among style guides and dictionaries.
Explore related products
What You'll Learn
Swiss cheese is not from Switzerland
In Switzerland, there are many different types of cheese, including Gruyère and Emmentaler, but none of them are called Swiss cheese. The term "Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic and does not imply that the cheese is made in Switzerland. In fact, "Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
The United States Department of Agriculture (USDA) uses the terms Swiss cheese and Emmentaler cheese interchangeably. The term "Swiss Cheese" in the US refers to a specific class of products that meet criteria for milkfat content, aging time, and flavor profile, closely resembling Emmentaler. This term is codified by the USDA, but it does not include any requirements of origin. Swiss cheese is a generic reference to Emmentaler that is not made in Switzerland, as per the Emmentaler AOP decree.
In the United States, Swiss cheese is a well-understood product name, and it can be found in most delis. There are even American varieties of Swiss cheese, such as Baby Swiss and Lacy Swiss, which have small holes and a mild flavor. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. The typical annual production of Swiss cheese in the US is approximately 330 million pounds (150 kt).
While the term "Swiss cheese" may be confusing to those outside the US, it is important to note that it does not refer to cheese that is actually made in Switzerland. The term is used to describe a specific type of cheese with distinct characteristics, regardless of its country of origin. Therefore, when referring to "Swiss cheese," it is not necessary to capitalize the word "Swiss," as it is not a proper noun indicating a product of Switzerland.
Swiss Cheese Plants: Are They Safe for Dogs?
You may want to see also
Swiss cheese is a style choice
The capitalization of "Swiss cheese" is a style choice that depends on the context and intended meaning. While some style guides, like the Associated Press Stylebook, recommend capitalizing "Swiss" in "Swiss cheese," others, like the Chicago Manual of Style, suggest lowercasing it when used in a non-literal sense.
The Associated Press Stylebook, followed by most US newspapers and journalism schools, advises writing "Swiss cheese" with a capital "S." This is likely because "Swiss" is an adjective describing the type of cheese, similar to how we would write "Cheddar cheese" or "Mozzarella cheese." Cheddar, a place in England that produces cheese, provides an example of geographical significance influencing capitalization.
On the other hand, the Chicago Manual of Style and some dictionaries argue for lowercasing "Swiss" in "Swiss cheese." They maintain that personal, national, or geographical names, and words derived from them, are often lowercased when used with a nonliteral meaning. In the case of "Swiss cheese," it doesn't necessarily refer to cheese from Switzerland but rather a style of cheese with holes, similar to Swiss Emmentaler.
The US government's standard of identity for "Swiss and Emmentaler cheese" also spells "Swiss cheese" with a lowercase "s," further supporting the non-literal usage argument. However, some sources suggest that British standard usage differs, as Britons may interpret "Swiss cheese" as cheese imported from Switzerland.
Ultimately, the decision to capitalize "Swiss cheese" or not depends on the style guide being followed and the intended meaning. If "Swiss cheese" is used to describe a specific type of cheese from Switzerland, capitalizing "Swiss" may be appropriate. However, if it refers to a style of cheese with holes, regardless of its origin, lowercasing "Swiss" aligns with the non-literal usage convention.
In conclusion, the capitalization of "Swiss cheese" is indeed a style choice that writers and editors can make based on their preferred style guide and the context in which the phrase is used.
Swiss Cheese Plant: Toxic to Cats?
You may want to see also
Swiss cheese is not a proper noun
The capitalization of food names derived from proper nouns is a contentious issue. Some argue that personal, national, or geographical names, and words derived from such names, should be lowercased when used with a nonliteral meaning. This is supported by the Chicago Manual of Style, which includes "swiss cheese" in its list of lowercase examples. Similarly, the New York Times recommends lowercasing food names derived from proper nouns when there is no longer a literal connection. In the case of Swiss cheese, the cheese does not come from Switzerland; thus, it can be argued that the word "Swiss" is used in a nonliteral sense and should be lowercased.
The Associated Press Stylebook, the guide used by most U.S. newspapers and journalism schools, recommends capitalizing "Swiss cheese." However, this may be a matter of style rather than a hard-and-fast rule. Some argue that "Swiss" in "Swiss cheese" is used as an adjective with the noun "cheese", and thus it should be lowercased. This is further supported by the US government's standard of identity for "Swiss and emmentaler cheese", which spells "Swiss cheese" with a lowercase "s."
It is worth noting that the British interpretation of "Swiss cheese" differs from that of Americans and Canadians. To a Briton, "Swiss cheese" typically refers to cheese imported from Switzerland, which would be identified as Emmental or Emmenthal if of American or Canadian origin. This variation in interpretation highlights the lack of a consistent rule for capitalizing food names derived from proper nouns.
While there is no definitive rule, the consensus seems to favor lowercasing "Swiss cheese." This is based on the nonliteral use of the word "Swiss" and the fact that the cheese itself is not necessarily from Switzerland. However, different style guides and publications may have their own preferences, leading to inconsistencies in usage. Ultimately, the decision to capitalize or not may depend on the context and the specific style guide being followed.
In conclusion, while there may be differing opinions and styles, the weight of evidence suggests that "Swiss cheese" is not a proper noun and should be spelled with a lowercase "s." This reflects the nonliteral use of the word "Swiss" and aligns with the conventions outlined by notable style guides and publications.
Swiss Cheese on Keto: Good or Bad?
You may want to see also
Explore related products
Swiss cheese is not a trademark
The capitalization of food names, including "Swiss cheese", is a topic of debate among writers and editors. While some argue for capitalizing proper names, others emphasize the non-literal use of such names, resulting in varying styles.
The Chicago Manual of Style, a widely respected guide, advises lowercasing personal, national, or geographical names and their derivatives when used non-literally. This aligns with the argument that "Swiss cheese" is not a trademark and should be written with a lowercase "s" as it refers to a style of cheese rather than a specific brand or product from Switzerland.
The Associated Press Stylebook, used by many US newspapers and journalism schools, recommends capitalizing "Swiss cheese". However, this may be influenced by stylistic choices or adherence to specific guidelines, as seen in the US government's standard of identity for "Swiss and Emmentaler cheese," which also spells it with a lowercase "s."
The generic noun in compound words, such as "salad" or "fries," is typically lowercased, while the other part of the name may be capitalized if derived from a proper name. However, dictionaries and usage guides disagree, and there is no consistent rule. Some writers and style guides, like the New York Times, prefer lowercasing food terms derived from proper names when the literal connection is lost.
The debate extends to other cheese varieties, such as "Cheddar cheese," where the argument for capitalization stems from Cheddar being a place in England that produces cheese. In contrast, "mozzarella" is not capitalized as it is an adjective and does not derive from a place or brand name.
Ultimately, the capitalization of "Swiss cheese" is a stylistic choice influenced by varying conventions and interpretations. While some sources treat it as a proper noun, others view it as an adjective-noun combination, resulting in the lowercase spelling.
Swiss Cheese: A Swiss Original?
You may want to see also
Swiss cheese is a generic noun
The capitalization of food names can be a tricky topic, and there is often no clear consensus on the correct form. In the case of "Swiss cheese," there are several factors to consider when determining whether it is a generic noun and should be spelled with a lowercase "s".
Firstly, it is essential to understand the origin of the term "Swiss cheese." Swiss cheese is a type of cheese that resembles Emmentaler, a cheese from Switzerland. However, Swiss cheese itself is not necessarily made in Switzerland. This distinction is crucial because when a food name is derived from a proper name, there is often disagreement among dictionaries and usage guides on whether to capitalize it. Some style guides, like the Chicago Manual of Style, argue for lowercasing personal, national, or geographical names when used with a nonliteral meaning. In this case, "Swiss" is an adjective describing the type of cheese, and since Swiss cheese is not always from Switzerland, it can be argued that it should be lowercase.
Secondly, the usage of the term "Swiss cheese" varies between different regions and dialects. For example, British standard usage differs from American and Canadian usage. A Briton would typically understand "Swiss cheese" to refer specifically to cheese imported from Switzerland, and they would be more likely to identify Swiss cheese as "Emmental." On the other hand, American and Canadian usage treats "Swiss cheese" as a standard variant, and it is commonly used to refer to a type of cheese with a distinctive appearance, regardless of its origin. This variation in usage can lead to different preferences in capitalization.
Additionally, the capitalization of food names can depend on the specific style guide or dictionary being followed. The Associated Press Stylebook, used by many US newspapers and journalism schools, recommends capitalizing "Swiss" in "Swiss cheese." However, other style guides, like the New York Times style guide, may have different preferences. The Chicago Manual of Style, for example, lists "swiss cheese" as a lowercase example, indicating that they prefer to lowercase proper names in their nonliteral use.
Furthermore, the capitalization of food names can be influenced by the process of "genericization," where a proper noun becomes assimilated into the general lexicon and loses its capitalization. For example, "iced cream" has become "ice cream," and "creamed cheese" has become "cream cheese." In the case of "Swiss cheese," it could be argued that the term has undergone genericization and is now commonly used as a generic noun, regardless of its origin or specific type of cheese.
Lastly, it is worth noting that some cheeses are capitalized because they are trademarks or brand names, such as "Boursin." However, this does not seem to be the case for "Swiss cheese," which is a broad category of cheese rather than a specific brand.
In conclusion, the capitalization of "Swiss cheese" is a matter of style and context. While some style guides and regions may prefer "Swiss cheese," treating it as a proper noun, others may opt for "swiss cheese," considering it a generic noun that has become assimilated into the general lexicon, regardless of its origin. Ultimately, consistency in capitalization is essential, and writers should follow the conventions of their chosen style guide or publication.
Swiss Cheese Carb Content: What You Need to Know
You may want to see also
Frequently asked questions
The Associated Press Stylebook, the guide used by most U.S. newspapers and journalism schools, says to write it "Swiss cheese". However, the US government's standard of identity for "Swiss and Emmentaler cheese" spells "Swiss cheese" with a lowercase "s". The Chicago Manual of Style also recommends lowercasing proper names in their non-literal use.
Swiss cheese is not capitalized because it is not made in Switzerland. It is a cheese that resembles Swiss Emmentaler but does not come from Switzerland.
In British English, "Swiss cheese" is understood to be "cheese imported from Switzerland". If presented with Swiss cheese of American or Canadian origin, a Briton would identify it as "Emmental" or "American/Canadian Emmental".
There is no consistent rule for capitalizing types of cheese. Proper names are generally capitalized, including trademark and copyright names. However, whether a word is considered a proper noun or a proper adjective can be unclear, and some words undergo genericization over time.
